Hungarian Meat-Filled Pastries (Húsos Táska)

 Ingredients

For the dough:

3 cups all-purpose flour

1 teaspoon salt

½ teaspoon sugar

2 tablespoons vegetable oil

¾ cup warm water

1 teaspoon dry yeast

For the filling:

500 g (1 lb) ground beef or pork

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon sweet Hungarian paprika

½ teaspoon black pepper

½ teaspoon salt

1 tablespoon vegetable oil

1 egg

Instructions

Prepare the dough: Mix the warm water, yeast, and sugar. Let it sit for 5–10 minutes.

Add the flour, salt, and oil. Knead until you have a soft, smooth dough. Cover and let it rest for about 45–60 minutes.

Make the filling: Heat the oil in a pan and sauté the onion until soft. Add the garlic and ground meat.

Cook until the meat is fully browned. Add paprika, salt, and black pepper. Let the mixture cool slightly.

Shape the pastries: Roll the dough out thinly and cut it into squares or circles. Place a spoonful of meat filling in the center.

Fold the dough around the filling, leaving a small opening on top if you want the meat to remain visible, as in the picture. Press the edges firmly.

Place the pastries on a baking tray lined with parchment paper. Brush the dough with beaten egg.

Bake at 190°C (375°F) for about 20–25 minutes, or until golden brown.

Serve warm.

Tip: For a more traditional Hungarian flavor, use sweet Hungarian paprika and a mixtu

re of ground pork and beef.